Red Chile Sauce
Tommy and Richard Bickle - Pitmasters at the Hatch Chile Festival
This Dish Featured on
TV Food Network Special


* 8 cups dried whole New Mexico red chile pods (medium hot)
* Water, to cover
* 2 teaspoons salt * 1/2 teaspoon ground or leaf Mexican oregano
* 6 cloves minced garlic, or 2 to 3 teaspoons granulated garlic
* 1 (8-ounce) can tomato sauce, optional

Remove stems and seeds from dried chile pods. Rinse and place in 4-quart pot. Cover with water and bring to a boil. Remove from heat, cover, and let pods steep for 30 minutes.

Drain pods in a colander and reserve juice. Place softened pods into a blender or food processor, adding just enough reserved juice to barely cover. Blend to a fine consistency. Pour the resulting pulp into a fine sieve or colander and allow the extra juice to drain out, stirring occasionally.

Return this pulp to the 4-quart pot and add the salt, oregano, and garlic. Bring to a boil, then simmer uncovered for 10 minutes, stirring occasionally. Taste to adjust seasonings. If the sauce tastes bitter, add the tomato sauce. Simmer for 5 more minutes.

Use red chile sauce over enchiladas, chile rellenos, or as a side or sauce for any other Mexican entree.

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